COOK I (TEMP)

Responsibilities*

Prepare food using a rotisserie, combi-oven, steam cooker, deep-fryer, grill, slicer and other kitchen equipment. Prepare convenience food items, prepared casseroles, soups, sauces, fruit, vegetables and other foods for serving in accordance with specific written recipes and verbal instructions. Coordinate and perform the preparation, portioning and distribution of salads. Measure and weigh ingredients. Report equipment malfunctions. Follow all HACCP guidelines for food safety. Other duties as assigned by cooks, chefs and managers.

Required Qualifications*

Experience as a short order cook or line cook in a restaurant; knowledge of the methods and equipment used in the preparation and serving of food. Must demonstrate communication skills both written and verbal; must have good customer service skills. Ability to work in a diverse, fast-paced food service environment. Ability to move items weighing up to 50 lbs.

Desired Qualifications*

Previous experience in a fast paced kitchen environment.

Additional Information

This job posting is for a University of Michigan Temporary position. Temporary employment may be full or part time, but in either case is limited in duration. Please review the full posting description for details.

U-M EEO/AA Statement

The University of Michigan is an equal opportunity/affirmative action employer.